Easy No Peel Applesauce

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It’s that time of year!  It’s Apple Harvest and time to share my recipe for the easiest applesauce recipe ever, perfect for even the laziest of cooks.  This is my most googled recipe with over 7000 hits since its original posting in 2015, most of them in September and October.  With that kind of love, I thought it time to share again.  Now, I’m off to go pick some apples…

Every year, after the apple pies are baked and enjoyed, I make applesauce with all the rest of the apples from my garden. Of course it’s usually just in time for Hanukkah which means yummy latkes with applesauce and sour cream. Making applesauce is pretty easy but peeling the apples is very tedious and time consuming, so this year I decided to try leaving the peels on. Okay, I’ll admit it, I got lazy, but it worked out for the best. I LOVE this applesauce and it is so easy! It’s got a richer and creamier texture AND it’s more nutritious since most of the nutients and fiber are in or right under the peel which is usually removed and thrown away. Win! Win!  For best results use a combination of both sweet and tart apples.  Fuji, Red Delicious, Pink Lady and Golden Delicious apples are sweeter in taste, while Granny Smith and Pippin apples add a nice tartness.

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Applesauce is a favorite snack for little kids in particular.  The healthiest applesauce is made from organic apples with the skin on and no added sugar. Apples are one fruit in which you can’t wash off the pesticides, so buying organic apples is especially important if you don’t have your own apple trees. Apples are a great source of natural fiber and vitamin C.  The pulp and skin of apples contain flavonoids, which offer numerous health benefits; reduce inflammation, regulate blood pressure. The phytonutrients in apples work as antioxidants to support your heart and helping to lower your bad cholesterol levels.  My weight concious readers will like to hear that eating applesauce can also decrease your risk of developing abdominal fat. Studies show that the pectin in apples suppresses your appetite.  So what are you waiting for?

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Just core the apples, either with a sharp knife or with an apple corer, then cut the apples, peels and all, into slices or chunks. Simmer with a bit of water, lemon juice and a couple of cinnamon sticks until soft. Taste and add sugar if desired. Depending on the apples, it may not need any. Then remove the cinnamon sticks and process the apple mixture until smooth in a blender or food processor. The applesauce can be stored in the refrigerator for a couple of weeks or placed in plastic freezer bags and frozen. It can also be canned while hot. Click HERE for directions from Bell on canning hot applesauce.

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Of course, my favorite way to emjoy applesauce is on top of crispy potato pancakes (latkes) with sour cream.  Click HERE for my yummy Latke Recipe.

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EASY NO-PEEL APPLESAUCE

6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water

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  • Core apples and slice or cut into chunks.  Place in a large stockpot. Pour water and lemon juice over the top.

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  • Add two cinnamon sticks (or ground cinnamon to taste).  Cover and simmer for about 30 to 45 minutes.  If it starts to stick, add a bit more water but not too much.

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  • When apples are completely soft and falling apart, remove cinnamon sticks and process apples in a food processor or blender until smooth.

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  • For a chunkier applesauce, use a potato masher.

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  • Store in the refrigerator up to 2 weeks.

 

Easy No-Peel Applesauce

  • Servings: 6 cups
  • Difficulty: easy
  • Print

 

EASY NO-PEEL APPLESAUCE20151206_170305

6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water

  • Core apples and slice or cut into chunks.  Place in a large stockpot.
  • Pour water and lemon juice over the top.
  • Add two cinnamon sticks (or ground cinnamon to taste).  Cover and simmer for about 30 to 45 minutes.  If it starts to stick, add a bit more water but not too much.
  • When apples are completely soft and falling apart, remove cinnamon sticks and process apples in a food processor or blender until smooth.
  • For a chunkier applesauce, use a potato masher.
  • Store in the refrigerator up to 2 weeks.

 

Meatless Monday – Coconut Ginger Quinoa

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Somehow 2013 came and went without my knowing that I was missing “The International Year of the Quinoa”  as officially  declared by The Food and Agricultural Organization of the United Nations. (The World’s Healthiest Foods)  I didn’t ‘discover’ quinoa until December, almost completely missing the superfood’s official year.  I’m on board now, though and always looking to include interesting seeds and grains in my diet.  Interestingly, Quinoa is not a grain but a seed (a Chenopod to be specific) related to  beetroot and spinach.  It is a complete protein and nutrient rich, including a source of calcium. Quinoa is gluten free and easier to digest than many other grains and pseudo-grains.

Coconut Ginger Quinoa is a flavor packed dish, the combination of onion, ginger and coconut providing a great balance of savory and sweet.  In addition to the quinoa, edamame and almonds give it a protein boost.  The apples and raisins add a natural sweetness and help make it kid friendly.  Younger kids might have fun shelling the edamame while you cook the quinoa.   This is a very forgiving dish that can be served warm or at room temperature, making it perfect for making ahead or bringing to a potluck. You can even make the quinoa ahead of time and assemble the ingredients at the last minute. Enjoy!

Coconut Ginger Quinoa

  • Servings: 4-6
  • Difficulty: easy
  • Print

2 tsp. coconut or olive oil
½ cup onion, chopped (optional)
2 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups vegetable broth

1/2 cup slivered or sliced almonds
1 cup edamame, shelled
1 medium apple, diced
1/4 cup raisins, currants or cranberries (optional)
1/2  cup unsweetened coconut flakes or shreds (I used half and half)
Dressing (optional):  1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tsp honey
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  • Toast almonds in dry pan over medium heat for several minutes, or until fragrant and golden brown. Remove from heat and let cool. If you are using flake coconut, you can dry toast it as well for a nice nutty flavor.  Set aside.
  •  Sauté onion in oil 2 to 3 minutes, or until translucent.

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  •  Add vegetable broth, quinoa and ginger.  Simmer, covered for 15 to 20 minutes, or until all liquid is absorbed. (Note:  Rinse quinoa to remove any last remaining saponin, a naturally occurring but bitter covering.  If you don’t have a fine mesh strainer, just put quinoa in a bowl , fill with water and pour out as much water as possible without pouring out any quinoa.)
  •  Let partially cool and pour into a large serving bowl.

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  • Shell the edamame and boil in salted water for 4  minutes. Drain.  (Or you can add the edamame to the quinoa for the last few minutes of cooking)
  • Add edamame, almonds, apple, raisins and coconut to quinoa and toss to mix. Salt to taste.  Drizzle with dressing if using. Serve warm or at room temperature.

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